This deviled eggs recipe is one of my favorites. If I could subsist on these eggclusively, I just might!
Most deviled eggs are pretty bland, and if the ingredients aren’t balanced, then they can become runny, which is pretty unappetizing. The secret to this recipe is the combination of complex ingredients that give the filling a zesty flavor!
- 1 dozen hard boiled eggs
- 2 Tbs. mayonnaise
- 1 Tbs. white vinegar
- 3/4 tsp. salt
- 1 tsp. dry mustard
- 1 1/2 tsp. Worcestershire sauce
- 1/8 tsp. pepper
- 1/8 tsp. paprika
- 1/4 cup grated sharp cheddar cheese
- Chopped fresh chives for garnish
First of all, shell the eggs and cool completely, then cut them in half lengthwise and remove the yolks carefully (we don’t want messy broken whites). Put the yolks in a bowl and mash with a fork, then add remaining ingredients (except the chives) and mix well with the fork. Refill your whites with the yolk mixture then garnish with your chopped chives.
Here’s a hint: Since chopping chives is such a nuisance cut your chives up with scissors instead of a knife. The process will go much more quickly.
Dye Your Whites for Easter Deviled Eggs!
Because Easter upon us I thought it might be nice to mention the possibility of dying your eggs pastel colors. After slicing in half lengthwise, soak your eggs in small bowls of water with 6 to 10 drops of food coloring. They’ll come out a beautiful pale tint of the color used.